(Note: This is part two of the point/counter-point of dating co-workers. Â In part one I recalled the painful situations I have seen and experienced over the years. Â Taking the side of dating co-workers is our resident Spanish language adviser and PhD candidate Senor Esparza. Â He takes the position that it is in fact beneficial to […]
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Why Not To Date Co-Workers
It is that time of year. Love or at least heavy lust is in the air.  That means just one thing in the restaurant business. It is too hot to sit on the patio. Well that and co-workers are starting the annual mating ritual. At the most recent count, there are six confirmed couples at […]
The Evolution of Free Bread
In the far corner of Southeast Missouri is a town called Sikeston. If you have heard of Sikeston, MO it is probably because of a restaurant called Lambert’s Café. I’ve eaten at Lambert’s a number of times over the years, but don’t recall what I had. I always remember the food being good, but nothing […]
How To Flirt With Your Server
As a single man in his thirties, I can attest to the fact that it is difficult to meet people in a modern world. It is tough to meet people in a highly cynical and technological society. Dating co-workers is wrought with pitfalls and in social settings people move in intimidating packs. As your social […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- Why Not To Date Co-Workers August 14, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- A Food Critic Intervention August 31, 2010
- The Card August 10, 2010
- Random Thoughts from a Server 65: Beer Glasses July 20, 2013
- T-Shirts for Servers 5 July 19, 2013
- Random Thoughts from a Server 64: Chef Gordon Ramsey July 17, 2013
- Random Thoughts from a Server 63: Jealous Boyfriends July 16, 2013
- Random Thoughts from a Server 62: Wine Keys July 15, 2013
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.